Chicken Soup from Scratch

Ingredients (Serves 6 – 8)

For the chicken stock

Chicken (bone-in) – 1/2 kg, cut into medium pieces

Onion – 2 small, roughly chopped

Garlic – 8 – 10 cloves, sliced

Celery –  2 sticks, cut into pieces

Carrot – 1 large, cut into pieces

Whole spices – Cardamom – 2,  bay leaf – 1, cloves – 3 – 4, whole pepper corns – 1 tsp, cinnamon stick – 1/2 inch

Dried red chilies – 2 – 3

Salt – As required

Water – 3 – 4 cups

Method

Combine all the above ingredients in a soup pot or any large vessel. Cook for about 45 minutes. Switch off. Strain and set the chicken stock aside. Take out the chicken pieces, remove the bones and shred into small pieces using a fork or your fingers.

For the chicken soup

Ingredients

Butter / olive oil – 1 – 1.5 tbsp

Onion – 1/2 cup, chopped

Garlic – 3 – 4, chopped

Crushed chilly flakes – 1/2 tsp

Celery – 1/4 cup, chopped

Carrot – 1/4 cup, chopped

Mushroom – 1/2 – 3/4 cup, chopped

Pasta – 1/4 cup (ditalini or any tiny pasta)

Salt and pepper – 1 – 2 pinches or to taste

Method

Heat butter in a pot at medium heat. Add onion, garlic and cook for a minute. Add crushed chilly flakes, celery, carrot, mushroom and little salt. Saute for 3 – 4 minutes. Add the prepared chicken stock and bring to a boil. Next add shredded chicken and pasta. Cook for 10 – 12 minutes until the pasta is completely done and the soup is slightly thick (add more water if required). Taste-check for salt. Yummy chicken soup is ready to serve. Sprinkle fresh ground pepper, chopped fresh parsley (optional) and serve immmediately.